Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole duck legs (confit); 0.5 cup parsnips; 0.5 cup carrots; 1 tsp fresh thyme; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Duck Confit with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck legs with a shatteringly crisp skin served alongside caramelized parsnips and carrots infused with aromatic thyme.

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NUTRITION

Protein

62.2g

Fat

100.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

1.5 whole duck legs (confit)

0.5 cup parsnips

0.5 cup carrots

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Peel the parsnips and carrots, then chop them into one-inch chunks.
3
Place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium.
4
Render the duck fat for 8 to 10 minutes until the skin becomes golden and crispy.
5
Remove the duck legs from the pan and set aside, then toss the vegetables and garlic in the rendered fat.
6
Season the vegetables with fresh thyme, sea salt, and black pepper.
7
Place the duck legs back into the skillet, skin-side up, on top of the root vegetables.
8
Roast in the oven for 20 minutes until the vegetables are tender and caramelized.